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Title: Application of inverse methods in the osmotic dehydration of acerola
???metadata.dc.creator???: Silva, M. A. C.
Corrêa, J. L. G.
Silva, Z. E. da
Keywords: Acerola
West Indian cherry
Weight reduction
Water loss
Solids gain
Effective mass diffusivity
Publisher: Institute of Food Science and Technology
Issue Date: 6-Jul-2010
Citation: SILVA, M. A. C.; CORRÊA, J. L. G.; SILVA, Z. E. da. Application of inverse methods in the osmotic dehydration of acerola. International Journal of Food Science & Technology, Oxford, v. 45, n.12, p. 2477-2484, Dec. 2010.
Abstract: This work presents a study of the mass transfer of osmotically dehydrated West Indian cherry, also known as acerola. The experiments were performed by immersing the fruits in a sucrose solution at 65oBrix for 12 h at ambient temperature (27 °C), using three different fruit:solution ratios (1:4; 1:10 and 1:15 (w:w)). The kinetics of water loss, solids gain and weight reduction was determined. Effective mass diffusivity was calculated by the inverse method, using the Levenberg-Marquardt minimisation algorithm. The mathemat- ical model used to describe the physical phenomenon of osmotic dehydration was based on Fick’s Second Law, considering the fruits as geometrically perfect spheres. The influence of the fruit:solution ratio was not significant in the range of this study. Diffusivity ranged from 1.558 · 10 )10 to 1.760 · 10 )10 m 2 s )1 .
URI: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02378.x/abstract;jsessionid=8BE657683D03B417BCD60B97DABD48FF.f02t01
???metadata.dc.language???: en
Appears in Collections:DCA - Artigos publicados em periódicos

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